A recipe for fire-roasted tomatillo salsa, made from these gorgeous purple heirloom tomatillos (normal green ones work too!).
Pasta with Artichokes, Tomatoes and Feta -- with a light garlic white wine sauce
tomato goat-cheese tart
Fresh tomato soup with roasted peppers and monterey jack cheese.
Indian pea and tomato curry
This pasta with roasted cherry tomatoes and fresh herbs packs punch, pungency, and powerful flavor.
An upgraded (and tasty) version of the traditional grilled cheese sandwich.
Grilled Zucchini Rollatini with Sun-Dried Tomatoes and Goat Cheese
Hands down, my #1 favorite thing to do with garden tomatoes.
Canadian Back Bacon and tomato sandwich. On a toasted homemade bun.
Mozzarella Basil and Tomato Skewers
Coho Salmon, Lobster Mushrooms, Baby Heirloom Tomatoes, Sweet Summer Corn, Fresh Oregano
A lighter take on a stuffed pepper, with a delicious pizza inspired filling
A few tips on homemade pizza, and some ideas for toppings
Squid salad with bok choy, tomatoes, and peppers. Spicy and healthy!
slow roasted tomatoes - stocking up on summer's produce so that I'll have instant cures for the winter blues
Indian Flavored Omelet
Nicoise Salad (Salade Niçoise)
Got a glut of ripe tomatoes? Make this easy marinara sauce to enjoy later.
We made a Jellyfish Salad with arugula, grape tomatoes, basil, and of course, Jellyfish!
Roasted Eggplant and Summer Veggies - An easy and versatile dish - use it as a dip, a pasta sauce, a sandwich spread... the list goes on and on!
Stuffed Bread. Homemade bread loaded with ham, cheese, egg, fresh basil and sun-dried tomatoes.
Tuna Tomato Pasta - one of the quickest, most delicious weeknight recipes around.
Hormone-free Back bacon, organic lettuce, and tomato sandwich on home made bread.
Tomato & Basil were made for each other. I am using them together with Gouda. Melted Gouda in a Grilled Cheese Sandwich.
Bruschetta made up of ciabatta bread, basil leaves, ripe cherry tomatoes & bocconcini cheese.
How to make excellent spaghetti with tomato sauce, recipe in English, Italian chef Fabrizio Fatucci.
Elk backstrap medallions quickly marinated in balsamic, olive oil, s&p, and garlic. Then grilled to barely rare over charcoal. Letting go of my cook's ego.
Roasted eggplant and pepper quesadillas with spicy tomato sauce.
Caprese skewers: an easy, colorful, summery, fancy-schmancy looking appetizer.
A savory yogurt based soup inspired by my dinner at Blue Hill. Topped with fresh corn and basil.
Freeform Tomato Tart with "Goat Cheese" and Fresh Basil (gluten-free)